Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the thawed puff pastry to 1/8 inch thick.

In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves, mixing until smooth.

Spread the filling evenly over the puff pastry, leaving a 1-inch border around the edges.

Fold the puff pastry over the filling and crimp the edges to seal.

Cut the pastry into 1-inch wide strips and twist each strip gently.

Brush the twisted pastries with the beaten egg.

Bake for 18-20 minutes until puffed and golden brown.

Let cool slightly on a wire rack and dust with powdered sugar if desired before serving.